by Chef William Lopata, Fairfield County Hunt Club, Westport, CT
serves 4

Preparation

• Grind 4 cups EAT YOUR HEART OUT APPLE CINNAMON WEDGES into a dust, use either food processor, blender or under a heavy saute' pan. Sift out any large chunks and mix with 2 cups AP flour, set aside.
• Reduce 1 cup aged balsamic vinegar to ¼ cup or until thick like syrup; if you reduce the vinegar too much it will lose it's sweetness and become bitter. Hold in warm area.
• Clean ½ pound Hudson Vallie foie gras, use A grade, of sinew and tendons. Form 16 portions, 1 inch square by ½ inch thick, keep chilled.
• You can also use prepared mousse do foie gras, found at specialty stores everywhere.
• Clean 8 pcs. Soft shell crabs, or have fishmarket do it for you.
• Prepare 2 cups basmati rice and your favorite springtime vegetable.

• Heat heavy saute' pan with medium heat.
• Season foie gras with salt and pepper, dredge in EAT YOUR HEART OUT APPLE CINNAMON dust, careful not to let the foie gras fall out.
• Add liberal amount of canola or favorite frying oil to saute' pan.
• Fry gently on top side until crabs are well browned, about 2 minutes, flip over and add 1 tablespoon of butter and place pan in 350 degree F. oven for 2 minutes.
• Hold in warm area on a platter, save melted butter and foie gras from pan.

• Reheat basmati rice and springtime vegetables; you could serve crabs over a salad if you like, too.
• Place crabs over basmati rice and pour over some of the melted butter reserved from the saute' pan.
• Arrange vegetables.
• Drizzle with a little bit of the reduced balsamic vinegar.
• Serve right away and enjoy.